Cut butternut squash into roughly 1/4” x 1/4” cubes. I do this by cutting 1/4’ disks of butternut squash, then peel disk, then chopping disk into smaller cubes. Place butternut squash on baking sheet and toss with your choice of oil. Bake for about 20 minutes or until soft and slightly golden. About 10 minutes in I flip cubes with spatula. While butternut squash is baking… I cooked 1 cup quinoa in 2 cups water with about 1-2 tsp Better Than Bouillon for about 15-20mins. While quinoa is cooking… Chop onion and sweet potato into same small size cubes as butternut squash. Caramelize onion then add sweet potato. When sweet potato is cooked through add Masala Spice and sauté for about 2 minutes. Peel and remove pomegranate seed. Combine pomegranate seeds, onion sweet potato mixture, butternut squash, and a wee bit o salt. Serve warm! 😀

*I actually cooked a whole onion and whole sweet potato with 3 tbsp masala and only put half the mixture in the salad.

*The curry mixtures I use vary between Tandoori masala, Garam Masala, and a Jalfrezi mix… I generally only use curry powder in my curried chicken salad.